Final answer:
Pickling and irradiation are methods that provide antibacterial qualities to foods. Pickling uses an acidic solution to inhibit bacterial growth, while irradiation uses ionizing radiation to destroy bacteria and insects.
Step-by-step explanation:
The methods that may lend food some antibacterial qualities include pickling and irradiation. Pickling is a process where food is preserved in an acidic solution, which can inhibit the growth of many bacteria. On the other hand, food irradiation is a method of food treatment that uses ionizing radiation.
This process destroys insects and bacteria by creating free radicals and radiolytic products, which can break apart cell membranes. It's an effective way of eliminating potentially harmful microbes and prolonging the shelf life of foods.